Shrimp Bisque - cooking recipe

Ingredients

1/4 lb. butter
1/2 c. diced onion
1/2 c. finely diced celery
1 c. sliced, fresh mushrooms
1 c. diced shrimp
1 pt. fish stock
1/2 scant c. flour
1 pt. whole milk (warm)
1/2 c. tomato puree
salt and pepper to taste
2 Tbsp. sherry

Preparation

Heat half the butter in a nonstick skillet until it bubbles. Add celery, onion, mushrooms and shrimp; saute only until the onion is clear and the celery a little pliable.
Add fish stock. Melt the other half of the butter in a 2-quart saucepan and stir in the flour to make a roux.
Add warm milk, stirring constantly, until mixture thickens and is thoroughly blended.
Combine with the fish stock mixture, tomato puree and salt and pepper to taste. If too thick, a bit more milk and splash in sherry.
Serve hot.